3 c Beef; cooked, cubed 1 ts Dillweed
3/4 c Pepper, green; chopped 1/2 c Mayonnaise
5 lg Olives, stuffed; sliced 1/4 c Beer
10 Onions, pickled; chopped 1 tb Lemon juice
1/8 ts Pepper Onions, pickled
1/2 ts Salt Olives, stuffed
1/4 ts Mustard, dry
Combine beef, green pepper, sliced olives, and chopped pickled onion;
chill. Combine pepper, salt, mustard, dillweed, mayonnaise, beer, and
lemon juice; mix well and add to meat mixture. Toss lightly. Chill
at least 1 hour. Garnish with pickled onions and olives.
SOURCE: Southern Living Magazine, April, 1977. Typos by Nancy Coleman.
